MANCHEGO w/ACEITUNAS Y PIQUILLOS

By BobD

Ingredients

• YIELD 24 PIECES
• FROM LA MANCHA
• One 1 3/4-inch wedge (about 1/2 pound) Manchego cheese
• 30 cured black olives, pitted and chopped
• 3/4 cup chopped piquillo peppers or pimientos
• 6 anchovy fillets
• 1 tablespoon extra virgin olive oil
• Minced fresh parsley

Details

Servings 24
Adapted from epicurious.com

Preparation

Step 1

Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces.

In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies, and oil.

Spread about 3/4 teaspoon of the mixture on each cheese slice.

Sprinkle with parsley and arrange attractively on a serving dish.